Summer time is upon us my friends, it is hot and beautiful outside! I’m sure that the last thing anyone wants is to be stuck in a kitchen cooking over a hot flame. I have a quick and easy recipe here for you for you to try, this dish is packed with flavor and can be made indoors or out. What more do you need? Well, if you're like me, then you probably want a park or garden picnic! Light and flavorsome food, good friends, music and refreshing drinks on a gorgeous day. Nothing can beat that...! If you are not planning on a picnic, then I suggest you serve the lamb warm. Otherwise, for a picnic, take the cooked steaks with you; slice them thickly and scatter on top of the salad before applying the dressing.
Ingredients
2 - 2½ tbsp black peppercorns
4 lamb leg steaks, each 250g (8 -9 oz)
2 tbsp olive oil
Method
1. Crush the peppercorns lightly, using a pestle and mortar, then tip into a sieve and shake to get rid of the fine dust. Tip the crushed peppercorns on to a plate and press both sides of the steaks on to the peppercorns to coat.
2. Heat the olive oil in a large frying pan. Add the lamb steaks and fry over a high heat for 2-3 minutes on each side. Remove from the pan and leave to rest for 5 minutes. If you are making this outside on your grill, then allow 2-5 minutes per side depending on how you like your steak cooked.
3. Slice the peppered lamb thickly and serve alongside (or on top of) the salad. Serve warm or cold, with crusty bread.
For the salad
400g green beans, trimmed
Sea salt and black pepper
1 red onion, peeled and thinly sliced
50g pecorino, freshly grated
2-3 tbsp extra virgin olive oil
Juice of ½ lemon
Method
1. Add the beans to a pot of boiling salted water and cook for 4 minutes or until just tender. Drain, refresh in cold water, pat dry with kitchen paper.
2. Put the onion in a colander, sprinkle with salt and leave for 5 minutes. Holding the colander over the sink, pour on a kettleful of boiling water to remove some of the onion’s acidity. Drain well and pat dry.
3. Toss the beans, onion and pecorino in a bowl. For the dressing, whisk together the olive oil, lemon juice and salt and pepper (or shake to emulsify in a screw-topped jar).
4. Drizzle the dressing over the salad to serve.
George
